Orange Chicken
Crispy bites of chicken tossed in a sticky, tangy orange sauce with garlic and ginger. Lighter than takeout, with pan-frying.
- Servings
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
Ingredients
- neutral oil stays the same: Enough to shallow-fry in batches; most stays in the pan.
For the chicken
For the sauce
Equipment
- Large skillet
- Small saucepan
Instructions
Make the sauce: simmer the orange zest, orange juice, brown sugar, soy sauce, vinegar, garlic, ginger and pepper flakes in the saucepan for 5 minutes. Stir the cornstarch with 2 tbsp water, whisk it in and simmer until thick and glossy, 1 minute. Keep warm.Make the sauce: simmer the orange zest, orange juice, brown sugar, soy sauce, vinegar, garlic, ginger and pepper flakes in the saucepan for 5 minutes. Stir the cornstarch with 2 tbsp (30 mL) water, whisk it in and simmer until thick and glossy, 1 minute. Keep warm.
Toss the chicken with the beaten egg and salt, then with the cornstarch until every piece is coated. Shake off the excess.
Heat the oil in the skillet over medium-high heat. Fry the chicken in two batches, turning, until golden and crisp and cooked through, 5–6 minutes per batch. Drain on paper towels.
Toss the crispy chicken with the warm sauce until coated, scatter with green onions and serve right away with rice.
Notes
- Sauce and chicken can be made ahead separately; re-crisp the chicken in a 400°F for 8 minutes, then toss with the warmed sauce.Sauce and chicken can be made ahead separately; re-crisp the chicken in a 205°C for 8 minutes, then toss with the warmed sauce.
My notes
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Nutrition estimate
- Calories
- 390
- Protein
- 37 g
- Carbs
- 40 g
- Fat
- 8 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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